This savory tart is made with both Yukon gold potatoes and sweet potatoes and has parmesan, fresh rosemary, and garlic spread throughout so each bite has the perfect balance of flavors. The potatoes soak up all the buttery garlic while the cheese adds that hint of saltiness while also holding the tart together. This is a must have side for any meal, or if you’re like us, you’ll eat this as a pre-dinner snack – it’s that addicting!
Combining sweet potatoes with yellow potatoes adds that hint of sweetness and reminds us of fall and the holidays without making a traditional sweet potato casserole. This dish can be served as a side for a holiday or family meal or as the main course with a side salad or a piece of meat or fish. We have eaten this on its own and trust us when we say we were all fighting over the last slice.
The potatoes are butter roasted, making them extra rich. We melted the butter with garlic to add an extra punch of flavor. Roasting the potatoes in the garlic butter makes the middle tender while the parmesan cheese melts and makes the edges crispy. It’s almost like having parmesan crisps, but in potato form.
We had some fun arranging the potato slices – as you can probably tell, the perfect concentric circles are thanks to Sujata. If you want to take a shortcut, you can arrange the potato slices in one layer in a casserole with the edges of the slices slightly overlapping each other. It will still look pretty since it’s so colorful and it will most definitely still taste delicious.
If you make this Parmesan Potato Savory Tart, drop a comment and/or give it a rating! We’d love to hear how it turns out. Also, if you make this recipe, make sure to tag us on Instagram!
Parmesan Potato Savory Tart
Ingredients
- 2 medium Yukon gold potatoes
- 1 medium sweet potato
- 3 tbsp butter
- 1 tbsp garlic minced
- ½ tbsp fresh rosemary minced
- ½ cup parmesan cheese grated
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 400 F. Lightly grease and line the bottom of a 9-inch tart pan with a removable bottom with a circle of parchment paper.
- Cut both types of potatoes into ⅛ inch slices using either a knife or a mandolin (we highly recommend using a mandolin, if you have it).
- In a small pan, melt the butter over medium-low heat. Add the garlic and let it simmer for about 5 minutes or until fragrant. Adjust the heat so that the garlic doesn’t burn.
- In a large bowl, mix the sliced potatoes, melted butter and garlic, rosemary, and parmesan cheese and toss well so that the potatoes are well coated with all the other ingredients. Add salt and pepper to taste.
- In the prepared tart pan, arrange the potato slices in concentric circles, starting from the outside, alternating between the Yukon gold potatoes and the sweet potatoes. Spread any remaining cheese or rosemary from the bowl on the top of the arranged potatoes.
- Cover the pan with foil and bake for 40 minutes. Remove the foil and continue baking for another 20-25 minutes or until the edges of the potatoes are crispy and starting to brown. Remove from the tart pan and serve immediately.
